Strawberry Vanilla Pancakes

Fresh strawberries are in full swing here in Virginia and one morning I woke up with a huge yearning for strawberry pancakes. I found this recipe on Every Day with Rachael Ray and was super excited that it called for vanilla extract because I'm always looking for ways to use my homemade vanilla extract.

My husband, poor guy, does not like strawberries. I feel sorry for him, don't you? He's missing out, but because I love him and because I can't have him going hungry, I made the first batch without strawberries. He took one bite and announced that these were the best pancakes I've ever made. I've made quite a few pancakes, so this declaration was a big deal. I think it was because I tripled the amount of vanilla, making these pancakes actually taste like cake. Thus, I changed the name of the recipe to include vanilla because the vanilla definitely comes through in every bite.

These pancakes are extremely delicious. They are moist, fluffy, and juicy from the strawberries. If you're feeling really naughty, they'd be even better with a dollop of whipped cream. They're quick and perfect for a Memorial Weekend breakfast!

Strawberry Vanilla Pancakes
Modified from Every Day with Rachael Ray
Makes 8 large pancakes
Printable Version


Ingredients
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 large egg
1 tablespoon pure vanilla extract
2 cups sliced strawberries
2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup milk
1 tablespoon unsalted butter, melted
Maple syrup and butter for serving


Directions
In a medium bow whisk together the flour, sugar, baking powder, and salt. In a small owl whisk together the egg, milk, and vanilla. Preheat a nonstick griddle over medium heat. Whisk the wet ingredients into the dry. Stir in the melted butter.

The batter should be thick and smooth. Fold in the strawberries. 

Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. 

Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

Sweet Potato Salad with Bacon and Celery

I saw this recipe of Rachel Ray's on Taste and Tell and not only thought it looked delicious, by figured it was going to be the only way I could get my hubby to eat some of the sweet potatoes I bought and wanted to use. Anytime there is bacon involved, the hubs is there. I did not have onions or parsley on hand, and I overcooked the sweet potatoes but despite all these set backs, this salad was really good! I love the crunch of the celery with the softness of the sweet potatoes. The bacon is definitely the star in this dish. Hubby even said, "You can't really taste the sweet potatoes". I'm thinking he really does like sweet potatoes but won't admit it! :)

Sweet Potato Salad with Bacon and Celery
As seen on Taste and Tell from Rachael Ray's 30 Minute Meals
Serves 4
Printable Version


Ingredients
1 1/2 pound sweet potatoes, peeled and cut into bite-sized chunks
Salt
Extra Virgin Olive Oil for drizzling
1/2 cup beef stock (I didn't have any so substituted chicken broth)
2 tablespoons red wine vinegar
Few dashes hot sauce
1 teaspoon sweet paprika (Didn't have so used regular paprika)
1/2 small onion, finely chopped
4 slices of bacon
2 - 3 celery ribs, finely chopped (I added more to compensate for lacking onions and parsley!)
Handful of parsley leaves, finely chopped

Directions
Put the potatoes in a pot over medium heat, then cover with water. Bring to a boil and salt the water. Cook just until tender, about 15 minutes. Drain the potatoes and return to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra virgin olive oil. Add the bacon and cook just until crisp. Add the stock (or broth) to the pot with the potatoes, along with the vinegar and hot sauce and stir over low heat until combined. 

Turn off the heat and season with paprika and salt and pepper to taste. Transfer the potatoes to a serving bowl and stir in the chopped onions, celery, bacon, and parsley. Dress the salad with a liberal drizzle of olive oil and serve immediately. 

Pan Seared Chicken Breasts (that were shredded and eventually covered in Cream of Chicken Soup)

It is important for me to note that not everything I make is truly blog worthy --- BUT because this blog and my cooking adventures are a learning and growing process for me I wanted to share this experience with you. Apparently homemade gravy is not my forte. Otherwise the title of this recipe would be "Chicken Breasts with Pan Gravy" as it was supposed to be (to serve over my homemade noodles). But alas...I am no Rachael Ray, so instead I wound up with pan seared chicken and juice that refused to thicken into gravy even with addition of cornstarch. I didn't follow the recipe to a "T" because I added in several stalks of chopped celery, so maybe that had something to do with the fact that my pan was gravy-less? Regardless I just kept rolling with it and decided to shred my chicken and add it back to the pan and then serve the whole thing over the noodles. The result was a 7 out of 10 - fair.  Even my very supportive hubby said, "This one was lacking in the flavor department." It did not make enough to even out the ratio of noodles so I was left with a huge bowl of noodles and just a eentsy weensy bit of the chicken combo. What to do? I scrounged around in the pantry and grabbed up a can of cream of chicken soup, which I promptly poured over everything!! :) I didn't take a picture of the end product, but wish I would have. It was a good decision as it amped up the flavor of the noodles and kind of brought everything together. 


To sum up this cooking adventure, dear readers, I wouldn't exactly consider this recipe a misfire. It did have some redeeming qualities, but...it was most definitely NOT the best thing I have ever made. In addition, it would not hurt my feelings if no one out there chooses to give this one a go for themselves. But if you do and you end up with lovely pan gravy, please kindly let me know what I did so wrong! :)

Pan Seared Chicken Breasts
Inspired by Rachael Ray Magazine


Printable Version 


Ingredients
Four 7 to 8 ounce skinless, boneless chicken breast (I only had 3, another factor that probably led to this recipe's demise)
Salt and pepper
1/4 cup flour
2 tablespoons extra virgin olive oil
2 shallots, finely chopped (I used a whole onion)
Several stalks of celery, chopped
1/2 cup dry white wine (I used my hubby and my's most favorite wine ever, Tabor Hill Classic Demi Sec. I may or  may not have bought a case of this wine at one point) 
1 cup chicken broth
2 tablespoons butter

Directions
Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.  In a large skillet heat the 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 4 minutes on each side. Transfer to a serving place to rest. Add the shallots and the celery to the skillet and cook until just translucent, about 4 minutes.

 Pour in the wine and cook, stirring up the browned bits from the bottom of the pan, until reduced and syrupy, 1 to 2 minutes. Pour the chicken broth and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper. 

Shred the chicken with two forks and add back into the skillet, warming all the way through. Serve over noodles or rice. 

Pulled Chicken BBQ

Now that we live in the south, and great BBQ is abundant, I actually have cravings for BBQ. I decided to try my own BBQ and found this pulled chicken sandwich recipe from Rachael Ray. Pulling the chicken took WAY longer than I thought it would, adding a lot of time to a recipe that is supposed to be less than an hour.

Instead of serving it like a sandwich, I turned it into a stuffed baked potato, adding sliced green onions and sour cream on top of the BBQ and cheese. If you've never tried BBQ on a baked potato, I highly recommend it...but maybe it's because I'm just a Midwestern potato-loving girl.

Rachael Ray's Pulled Chicken BBQ

INGREDIENTS:

• 4 skinless, boneless chicken breast halves (about 2 pounds)
• Salt and pepper
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1-1/3 cups barbecue sauce
• 1/2 cup apple cider vinegar
• Hot pepper sauce
• 6 kaiser or French rolls, split - obviously, I used a baked potato instead!
• 6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)
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• DIRECTIONS:
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• Season the chicken with salt and pepper and place in a heave pot with the onion, garlic, and just enough water to cover (about 1 1/2 cups) Add the barbecue sauce, vinegar, and a few drops of hot sauce. Bring to a boil. heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
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• Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls (or potato) :) and top with the cheese.